• Heat the olive oil in a large skillet over medium heat.
• Add the panko breadcrumbs and cook for 2 to 4 minutes, until lightly golden, stirring frequently.
• Remove the pan from the heat, add the garlic powder, onion powder, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper and mix to combine.
• Transfer the breadcrumbs to a plate.
• Season the chicken pieces all over with salt and pepper.
• Place the flour on a plate and season with ¼ teaspoon salt.
• Place the egg in a shallow bowl, add 1 tablespoon of water and whisk to combine.
• Working with about 8 to 10 pieces of chicken at a time, add the chicken to flour and toss to coat.
• Shake off excess flour and transfer the chicken to the egg.
• Shake off excess egg and transfer the chicken to the panko mixture.
• Turn to coat all sides, pressing the crumbs into the chicken to ensure they adhere.
• Repeat until all chicken has been coated with flour, egg, and breadcrumbs.

To Cook in the Air Fryer

• Preheat the air fryer to 390 degrees F.
• Spray the air fryer basket with olive oil spray.
• Add about half of the chicken to the basket, leaving space between each piece (space ensures the edges get crisp).
• Lightly spray the chicken with olive oil spray.
• Air fry for 5 minutes.
• Shake the basket (if you have a tray-style air fryer, flip the chicken with tongs).
• Cook for 3 to 5 more minutes, until the chicken is golden, crispy, and cooked through.
• Serve hot with desired dipping sauces.

To Bake in the Oven

• Preheat the oven to 400 degrees F.
• Line a large baking sheet with parchment paper or aluminum foil.
• Arrange the chicken on the prepared pan, in a single layer with space between each piece (space ensures the edges get crisp).
• Lightly spray the chicken with olive oil spray.
• Bake for 10 minutes.
• Flip and bake for 8 more minutes, until the chicken is golden, crispy, and cooked through.
• Serve hot with desired dipping sauces.